Cook the egg noodles according to package instructions. Drain and set aside.

In a large skillet, add the ground beef and onion to the skillet, breaking the beef up with a spoon, and cooking until browned and fully cooked, about 5-7 minutes. Drain any excess fat. Stir in the minced garlic, sautéing for 1 to 2 minutes.

Sprinkle the flour over the cooked beef and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.

Stir in the heavy cream, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste.

Let the sauce simmer for a few minutes until it thickens slightly. Add the cooked egg noodles to the skillet, tossing to coat them in the creamy sauce.

Serve hot, garnished with fresh parsley if desired.